Tea-Smoked Soy Tofu

An amber skin tightened by black tea smoke, hiding a soft core. The woody scent and umami soy flavor penetrate the flesh, which should spring back when bitten.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 265
• Protein: 22 g
• Carbs: 24 g
• Fat: 10 g

Ingredients

• 500 g firm tofu ( as a whole block )
• 3 tbsp soy sauce ( for the marinade )
• 2 tbsp Brown sugar ( for smoking )
• 2 tbsp Tea ( black, loose leaf )
• 2 tbsp White rice ( dry )
• 1 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 pinch Black pepper ground

Instructions

1. Pressing the tofu

   Wrap the firm tofu block in a clean cloth. Place a weight on top for 30 minutes to extract water. The flesh must become dense to better absorb the smoke.

2. Short marinade

   Cut the tofu into large 3 cm blocks. Mix soy sauce, minced garlic, ginger, and pepper. Marinate for 15 minutes, turning the pieces so they brown evenly.

3. Preparing the smoking bed

   Line the bottom of an old wok with aluminum foil. Place the white rice, tea leaves, and brown sugar in the center. The sugar will pyrolyze and create the smoke.

4. Hot smoking

   Place a rack over the mixture. Arrange the drained tofu. Cover tightly. Heat on high until thick smoke escapes, then reduce and smoke for 10 minutes.

5. Resting and slicing

   Remove the tofu from the smoker. The skin should be golden and dry. Let cool before slicing thinly. The smoke should have marked the edges with a dark ring.

Chef's tips

• Use an old wok or a cast iron pot, as smoking can permanently stain the metal.
• The secret is the seal: if the smoke escapes, the tofu won't get its amber color.

Storage

Keeps for 4 days in the refrigerator in an airtight container to preserve the smoky aromas.